Ultimate brunch casserole
Start your day with a hearty meal that can feed the whole family.
YIELDS
4
TO
5
Ingredients
- 14 mini croissants
- 8 eggs, whisked well
- 1 1/2 cups milk
- 1 tablespoon olive oil
- 150g pancetta, cubed
- 1/2 white onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1/4 bunch parsley, finely chopped
- 1/4 bunch basil, finely chopped
- 1 cup smoked gouda, grated
- 1 cup cheddar cheese, grated
Directions
- Preheat your oven to 375° F.
- Whisk the eggs, milk, salt and black pepper together. Set aside.
- Heat the olive oil over medium-low in a pan, then add the diced pancetta.
- Cook until crispy, then remove with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to low, then add the onions and peppers.
- Sweat for three to four minutes, then allow to cool before adding the egg mixture, followed by the pancetta.
- Mix in the parsley, basil and smoked gouda.
- In a buttered 13 x nine casserole dish, spread the mini croissants out, slightly overlapping each other.
- Pour the mixture overtop, then top with cheddar cheese.
- tent with foil, then transfer to the oven and bake for 45 minutes.
- Remove the foil and bake uncovered for the final 15 minutes.
- Remove and enjoy!
